chocolate

Chocolate A Bittersweet Saga of Dark and Light
Comments -
1.When I asked Hevin how he did it, he raised an eyebrow and looked at me for a moment. Without a word, he made his answer crystal clear: You couldn't do this with a million years of practice. Why ask?
2.Like so many others who specialize in chocolate, Hevin started out as a pastry chef and then followed his bliss.
3.My own favorite chocolatier, anywhere, is Jacques Genin, who works almost unnoticed in a signless little lab in the seventeenth arrondissement.
4.During 2004, prices fell in the range of fifty dollars a pound for top level chocolatiers with shops of their own. For candy that is a lot.
5. Unlike most fine chocolatiers, Chaudun believes that few consumers can tell the difference if a manufacturer sneaks in a substitute.
Questions -
1. Why do chocolatiers like Hevlin feel he was the only one to make fine chocolates like his?
2. What made chocolate prices fall in 2004?
3.Why does Chaudin feel people can't tell if substitutions are made?
4. What makes the author feel that Chaudin is modest?
vocabulary -
1.rhapsodize - to talk with extravagant enthusiasm.
2.intricate - complex; complicated; hard to understand, work, or make.
3.alcove -a recess or small room adjacent to or opening out of a room.
literary terms
1.setting - France.
2. exposition - The author is asking a chocolatier how he creates his chocolates.
outline -
One chocolatier feels no one can make chocolates as good as him, and another feels that the customers can't tell if he adds substitutes. The author also talks about the price drop of chocolate in 2004 and how it affected the individual shop owners.